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Chilled French Creme Hearts

  • 4
Chilled French Creme Hearts

The perfect accompaniment to summer berry fruits, with a light cheese flavour, creamy and luscious.


  • 250 grams creme fraiche
  • 250 grams quark
  • seeds from 1 vanilla pod or 1 teaspoon vanilla essence
  • 1 egg white
  • 2 tablespoons caster sugar


  1. Beat the creme fraiche , quark and vanilla seeds together until smooth.
  2. In a small, clean bowl beat the egg white until thick. Beat in the caster sugar until the mixture becomes thick, glossy and meringue like.
  3. Fold the egg whites in the beaten cheese mixture. Line a 2 cup capacity heart shaped Coeur a la Creme mould with damp muslin and fill with the cheese mixture. Alternatively use 4 individual moulds. Place on a shallow tray and cover with cling warp. Refrigerate for 8 hours or overnight.
  4. To serve, turn out on to a plate and spoon over summer berry fruits.

Cooks Tips

Coeur a la Creme Mould is a porcelain heart shape with holes and lined with muslin to allow the whey to drain away while standing. Look for these moulds in all good cook stores.

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